Dill pickle focaccia is the ultimate bread to make for the pickle lovers in your life! The easy-to-make dough comes together in minutes and doesn’t require any special equipment. Each slice of this focaccia is speckled with bright pops of flavor from tons of briny pickles, herby fresh dill, fresh garlic, sharp pecorino romano cheese, and a little chili flake for spice. This bread is packed with flavor as is but would also make a great hot or cold sandwich base – think pulled pork on dill pickle focaccia! Dill Pickle Focaccia Recipe – BettyCrocker.com
Ingredients
Dough
- 2 teaspoons active dry yeast
- 1 tablespoon honey
- 2 1/2 cups warm water
- 5 cups Gold Medal™ All Purpose Flour
- 1 teaspoon kosher salt (reduce to 1/2 teaspoon if using table or fine salt)
- 3 to 4 tablespoons olive oil plus about 1/4 cup to coat the pan
Pickle Mixture
- 1 1/2 cups drained, chopped dill pickles (from 12-oz jar)
- 3 cloves garlic, finely minced
- 3 tablespoons chopped fresh dill weed (use half that amount for dried dill weed)
- 1/2 teaspoon crushed red pepper flakes
- 3 oz grated Pecorino Romano cheese (about 3/4 cup)
Topping
- 2 to 4 tablespoons olive oil
- Shaved Pecorino Romano cheese, if desired
- Coarse salt (kosher or sea)
Instructions
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1
Mix the yeast and honey into the warm water, let sit for about 5 minutes until foamy.
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Step
2
Combine the flour and 1 teaspoon kosher salt in a large mixing bowl. Add the water and yeast mixture. Stir with a wooden spoon until you have a wet and shaggy dough.
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Step
3
Pour 3 to 4 tablespoons of the olive oil into the bottom of a large bowl and add the dough, turning to coat the dough in the olive oil (the dough will be a little wet and hard to handle, but do your best to coat the dough in olive oil). You can use the same mixing bowl, just be sure to coat the bottom of the bowl in oil, as well as the dough.
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Step
4
Let the dough rise at room temperature until doubled in size, about 1 to 2 hours.
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Step
5
Meanwhile, in a medium bowl, combine the pickles, garlic, dill weed, and chili flakes. Refrigerate until ready to use.
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Step
6
Coat the bottom and sides of a 13×9-inch baking pan with about 1/4 cup of olive oil. You want to have an even layer of oil in the bottom of the pan.
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Step
7
Turn the risen dough out into the prepared pan and stretch it gently with your fingers into a rough rectangle.
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Step
8
Sprinkle about one third of the chopped pickle mixture onto one third of the dough rectangle. Top with half the grated cheese. Fold topped dough toward the center of the dough rectangle.
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Step
9
Sprinkle one third of the pickle filling onto the folded dough, top with remaining half of grated cheese. Fold remaining one third of untopped dough over the pickle mixture, covering and concealing the pickle mixture.
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Step
10
Pinch the edges as best as you can to seal and rotate to best fit in the pan. Tuck the open ends underneath. Cover and let the dough rest in the pan at room temperature for 1 hour.
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Step
11
Meanwhile, heat oven to 425°F.
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Step
12
Using your fingers, stretch and dimple the dough all over while pushing it into the corners of the pan. Top with 2 to 4 tablespoons olive oil and the remaining pickle filling. Sprinkle with shaved Pecorino Romano cheese and coarse salt.
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Step
13
Bake for about 25 minutes, or until golden brown all over. Remove from the oven to a cooling rack and cool at least 15 minutes before enjoying.
